saffron

Hyderabadi Mutton (goat) Biryani

Mutton Biryani….image

Hydrabadi Mutton Biryani is a mouth-watering spicy and fragrant biryani from the land of the Nizams.
Hydrabadi mutton biryani is a traditional style of making the biryani by cooking the raw meat with whole spices and then covered with rice, fresh mint leaves, saffron milk & fried onions and kept on dum until done.

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There are two styles of Hydrabadi Biryani . Kacchi dum biryani and Pakki dum biryani . Kachi biryani is prepared by marinating the meat with spices and yoghurt overnight and then 3/4 cooked rice is placed on top of the raw meat and cooked in dum.
Whereas for Pakki dum biryani we cook the mutton and rice separately and then layer them and cook on dum for 30-45 mins ..

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It is a bit tedious recipe, but the outcome is so delicious that every minute spent on cooking this is well worth it.
For this spicy treat we will be needing

Ingredients:

Marinade:

1 lbs Goat meat cut into pieces
1/2 cup yogurt
1 tbsp Ginger Garlic Paste
2 tsp Chili Powder
6 small Chilies split into two (adjust to your taste)
1/4 cup chopped fresh Mint Leaves
1/4 cup chopped Cilantro
Salt to Taste ( for the meat )
Garam Masala Powder 1 tbs

For Dum / Garnish 

1/2 cup fried onion
1 Lime
1/4 cup oil
½ tsp of saffron strands or orange food color
1/4 cup milk
2 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)

Spices for boiling rice :

2 Cardamoms
3 Cloves
1Bay Leaf
1 tsp caraway seeds
½ tsp Ginger Garlic Paste
1 tbsp of Oil
First Full of Salt

Method:

Clean and cut the goat meat into medium pieces .

Mix all the ingredients of the marinade and marinate mutton pieces for at l2 hour , preferably overnight in the refrigerator .
Cook the meat with ½ the oil in a pressure cooker. Do not add any water as yogurt & meat will release its own water .In the pressure cooker it takes 2 to 3 whistles for the meat to get tender and 5 minutes on low flame to cook. Let it cool. Once the pressure in the cooker is released open it and cook the meat till all the water evaporates.
OR
You can cook the meat on the stove top until tender (about an hour or so )

Squeeze the lime juice on the meat and mix well.

In a pan, heat oil and fry the onions until light golden brown.

Soak saffron in hot milk.

In a big pot bring water to a boil, add all the spices ( Spices for boiling rice ):

Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes . Drain the rice and keep aside.

Preheat the oven to 400 degrees F.

Grease large baking tray with oil, layer half the rice at the bottom.
Sprinkle some oil, fried onions and ½ the saffron milk.
Layer the meat over the rice followed by a layer of remaining rice.

In the end We will have 2 layers of rice with one layer of meat in between .

Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
Bake the biryani for 10 minutes on 450 degrees F and then for 20 minutes on 400 degrees F. The total bake time is 30 minutes,

Mix the rice and serve with raita .

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Note :
Marination is important ,this way the meat get tenderize with yogurt n blends with spices and gives u soft, juicy n spicy mutton.

You can even use beef or chicken instead of Goats meat .

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There are plenty of ready biryani masalas available in indian and Asian stores . One of my most favorite brand is Shaan . You can follow the instruction at the back of the package .

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Potato / Aloo ke Gulab Jamun …..

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The word Navaratri means ‘nine nights’ in Sanskrit & is the most celebrated Hindu festival devoted to Goddess Durga symbolizing purity and power or ‘shakti’. Navratri festival combines ritualistic puja and fasting and is accompanied by resplendent celebrations for nine consecutive days and nights.

On the 3rd day of Navratri , I have Gulab Jamun made from Potatoes and Milk powder . These are easy to make , can be consumed during fasting , soft and tastes great too . So what are we waiting for … Lets start making some Potato Gulab Jamun ..

Ingredients :

Boiled and mashed potato 1 cup
Milk powder 1/2 cup
Ghee1tsp
Baking soda 1/4 tsp
Oil For deep frying

For Sugar Syrup

Water 2 cup
Sugar 1 cup
Saffron5-6 strands
Cardamom 4

sugar syrup :
Heat water in a pan and add sugar cardamom and saffron in to it.Stir continuously. When sugar syrup start boiling, check the one string consistency and switch off the gas. Transfer syrup into bowl and keep aside.

In bowl mix mashed potato, ghee, milk powder and soda.
knead it until a smooth and soft dough.
Apply some oil on your palm. Pinch a small ball from the dough and roll smoothly making sure the balls do not have any cracks & are smooth. Prepare all the balls and keep aside.

Heat oil on low flame in a wok / kadhai .
Oil should be hot enough to fry. Fry the dough balls on low flame while stirring constantly . Fry till golden brown from all the sides .

Drain them on a paper towel and put it in sugar syrup. Rest for atleast 2-3 hours.

Garnish with dried fruits and Enjoy !!

NOTE

Dough should not have any lumps.
Do not dunk the jamuns in syrup for long, otherwise they will get mushy.
While deep frying the jamuns, keep rolling the jamuns in hot oil after every 20 seconds. If the remain at same place for long, they will get blotchy burnt mark on them.

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